QUESTION What are the career possibilities for a nutritionist
specializing in vegetarian diets?

ANSWER: A registered dietitian (R.D.) is someone who has met
criteria set forth by the Commission on Dietetic Registration, the
credentialing agency for The American Dietetic Association (ADA).
An R.D. is qualified to work in a variety of health care settings,
including hospitals, schools, nursing homes, and many others.
Unlike "registered dietitian", the term "nutritionist" has no
national legal meaning -- in some states anyone can be called a
nutritionist, regardless of education.

To become an R.D., you'll first need a Bachelor of Science
degree in nutrition from an ADA-accredited school. Then, an
internship or equivalent experience is required, after which you
are eligible to sit for the national registration exam. Dietitians
are also required to earn continuing education credits to maintain
their R.D. status. For more details about schools which are ADA
accredited, as well as information about becoming a registered
dietitian, contact The ADA, 216 West Jackson Blvd., Suite 800,
Chicago, IL 60606-6995.

In addition to registration, about half the states in the U.S.
license dietitians, and the ADA is actively seeking licensure in
the remaining states. In states that have licensure, there are
restrictions against private nutrition counseling for anyone
who is not a licensed, registered dietitian (or licensed
nutritionist in some states). If you are serious about a career in
nutrition, enroll in an ADA-accredited program and follow the path
to registration. Some shorter, non-ADA-accredited programs are
available, but credentials from these programs are not recognized
by the medical/nutrition communities. Unless you are a registered
dietitian, for instance, many job opportunities in hospitals,
health departments, and other traditional positions will be
unavailable to you. In my opinion, you would be at a huge
disadvantage without R.D. status. Even if you want to follow a
nontraditional path -- say, developing a private practice
specializing in vegetarian nutrition -- many more doors will be
open to you if you have R.D. status.

Recently many new opportunities have arisen for dietitians who
want to specialize in vegetarian nutrition. The ADA now has a
dietetic practice group, DPG 14: Vegetarian Nutrition, that
provides opportunities for networking and increasing your expertise
through special projects and the group's quarterly newsletter.
Survey data shows that Americans are cutting back on their intake
of meat and are more frequently identifying themselves as
vegetarian. Consequently, there is an increased demand for
dietitians who are familiar with vegetarianism to work with food
companies, the media, private clients, etc. As individuals move
toward a more plant-based diet, I see the opportunities for
dietitians knowledgeable about vegetarianism as only increasing
in the future.

Many countries are experiencing rapid changes in dietary
intake and physical activity. These changes lead to marked changes
in body size and composition. While many low-income countries
continue to have significant rates of under-nutrition, the
prevalence of chronic diseases related to over-nutrition is
increasing.

As countries grow economically, a marked decline in grain
consumption and a large increase in meat and milk intake is seen.
This represents a move from a more plant-based to a more animal-
based diet. At the same time, obesity increases, as does risk of
heart disease.

Barry Popkin, a professor at University of North Carolina at
Chapel Hill, calls for lower-income countries to learn from
higher-income countries and try to direct changes in nutrition in
a healthy direction. He points to China's attempts to address
problems of both under- and over-nutrition. Public education and
dietary guidelines in China focus on maintaining current intake
levels of fruits and vegetables, decreasing high-fat protein
sources, and increasing production and consumption of soybeans (as
well as seafood and poultry). Popkin calls for the nutrition
community to begin focusing on the problems of over-nutrition in
low-income countries before high-cost medical intervention is
required.

While vegetarians may argue the wisdom of promoting use of
seafood and poultry, this article is thought-provoking. What can
we do to influence international food policy? What foods should
the United States be exporting to low-income countries? What sort
of guidelines can we develop for our own use which could also be
used by other countries? What can we do so that other countries
can learn from our mistakes?

Cooking food in iron pots has been previously shown to
increase its iron content. The iron which then is found in the
food is usable by humans. Steel is about 98% or more iron. This
study investigated whether or not food cooked in steel woks had
increased iron.

Three batches of ten different foods were cooked in a steel
wok. The same foods were also cooked in a glass pan. The iron
content of all of the foods was measured both in the raw form and
after cooking in either steel or glass.

All foods except eggs contained more iron when cooked in steel
than in glass. The iron content of the raw food and the food
cooked in glass was about the same. More acidic foods and
foods cooked for a longer time added more iron during cooking in a
steel wok. The largest increase in iron was seen in sweet and sour
sauce, which went from 0.02 milligrams of iron per tablespoon
before cooking to 1 milligram of iron per tablespoon after cooking
for more than an hour in a steel wok. Other foods showing a marked
increase in iron after cooking in a steel wok were carrots (almost
9-fold increase), tofu (6-fold), Chinese cabbage (5-fold), green
beans (3.5-fold), and rice (2-fold).

These results suggest a way of increasing dietary iron, namely
by cooking in a steel wok or other iron cookware.

More and more groups (including The Vegetarian Resource Group)
are calling for a reduction in fat in school lunches. A common
concern is whether reduced fat lunches will be accepted by
students, many of whom are used to cheeseburgers and fries.
Are there things which can be done to increase acceptance of lowfat
menu items?

Sixteen elementary schools in Bellevue, Washington, served two
lunch entrees each day. Originally, a lowfat entree was offered
only about one-fourth of the time. At that point 9% of all
entrees selected by students were lowfat. Menus were modified so
that every day one entree had less than 30% of calories from fat,
the other averaged 38% of calories from fat. The lower-fat entree
was selected about 31% of the time. This increase in selection of
lower-fat foods took place without any efforts to label the foods
as lowfat or to encourage the students to select them.

Researchers then sent letters home with students from eight of
the schools describing the menu changes and asking parents to
encourage their children to select lowfat entrees. This led to
close to 36% of children selecting a lowfat entree, an increase of
four percentage points.

After receiving the letter, over one-fourth of the parents
discussed entree choices with their child. Only 10% actually asked
their child to select a lowfat entree.

Children do appear to choose lowfat entrees. Parents can
support these choices by talking to their children and encouraging
selection of lowfat foods. This study did not determine the effect
of educating the children at school about the benefits of choosing
lowfat foods. I would expect that this education would further
increase selection of lowfat entrees.

PARENTS' ROLE: PROVIDE A VARIETY OF NUTRITIOUS FOODS;
CHILDREN'S ROLE: DECIDE HOW MUCH TO EAT

One in four children in the United States is obese. Many
reasons have been suggested for this high rate, including a
reduction in physical activity, poor food choices, and a genetic
tendency. Parents play a large role. Besides their influence on
food availability, parents also influence their children's
eating by their meal-time interactions and by their own eating
behaviors.

Researchers at the University of Illinois at Urbana-Champaign
studied seventy-seven 3- to 5-year-olds to see which factors
influenced their caloric intake. Children were given either a
high-calorie drink or a low-calorie drink about 20 minutes before
lunch. Children were allowed to choose their own food for lunch.
Children were said to compensate for the calories in the drinks if
they ate less lunch after drinking a high-calorie drink or more
lunch after the low-calorie drink. The researchers then examined
a variety of factors to see which best predicted the children's
ability to compensate for calorie changes.

Boys appeared to compensate better than girls. Children who
compensated poorly were fatter. Children whose mothers were more
controlling at meals (encouraging children to eat at a set time
rather than when hungry or encouraging children to finish all their
food) were less able to compensate for calorie differences.
Parents who reported difficulty in controlling their own eating
had children who were less able to adjust their eating in
response to increases in dietary calories.

Johnson and Birch, the study's authors, recommend that parents
provide a variety of nutritious foods. Children should be allowed
to maintain control over how much of these foods are eaten.

The first months with a new baby are demanding ones. There's
so much to learn, so many decisions to make. Just when you're
starting to get used to diapers and middle-of-the-night feedings,
it seems like it's time to start thinking about solid foods. Some
questions many parents ask themselves include "Should we make our
own or use commercial baby food?" "If we use commercial, is one
brand superior?" "What should we look for in terms of baby food
ingredients?" "What are other options?"

The decision to make or buy baby foods is a very individual
one. Some opt for the convenience of jars of baby foods. Others
prefer to make their own, citing lower cost, more control over
ingredients, and giving the baby a chance to eat what the rest of
the family is eating. Others choose a combination, buying some
food and making some.

This month's product review is for those who choose to
purchase some or all of their baby food. We'll look at differences
between brands and review some considerations when reading labels.
Those parents choosing to make their own baby food should refer to
the article "Wholesome Baby Foods From Scratch", available as a
separate VRG file. (It should available from the same source as
this file.)

The first solid food recommended for many babies is baby
cereal. Instant baby cereals are generally fortified with iron.
Earth's Best makes several baby cereals, including instant brown
rice, which are fortified with iron and contain organic grains.
Healthy Times also makes instant cereals which are organic but
which are not fortified with iron. The American Academy of
Pediatrics recommends that iron supplementation from one or more
sources start in 4- to 6-month-old infants (1). Iron-fortified
cereal is one convenient source of iron.

The National Resources Defense Council recently reported that
children are exposed to more pesticides in their foods than adults
are. They recommended that parents purchase organically-grown
produce to reduce their children's exposure to pesticides. You can
certainly purchase organically-grown fruits and vegetables and make
your own baby food. Another option is to choose commercial baby
foods prepared using organic produce.

Earth's Best Baby Food differs from other companies' food in
that it offers many products which contain organic ingredients.
Mother Knows Best also produces baby foods with organic
ingredients. This company's products can be found in the frozen
foods section of some natural foods stores.

Look for baby foods which do not have added sugar or salt.
Babies do not need sugar or salt added to their food. Products
which would be suitable for early use include single-ingredient
foods like carrots, sweet potatoes, apples, bananas, pears, and
winter squash. Later, products containing two or more ingredients
like apples and blueberries or garden vegetables can be added.

Most companies (Gerber, Heinz, Beech-Nut, Earth's Best) have
many baby foods which are suitable for vegetarian babies. Once the
baby "graduates" to more chunky foods, more careful label reading
is required. Obviously, Chicken & Vegetable Dinner is out for
vegetarians, but who would have thought that Potato & Green Bean
Dinner would have cheese (a concern for vegans)? Some companies
begin adding sugar or salt to baby food designed for older babies.
If these are substances you would prefer to avoid, read labels.
Not all foods have them.

As the baby gets older, you can begin serving foods like tofu,
yogurt (soy or dairy), well-cooked mashed beans, and cheese (soy
or dairy) in addition to baby foods. These foods can provide
variety and additional nutrients. For more information on
introducing foods, see Vegetarian Journal's reprint, "Raising Vegan
Kids". The reprint is available in print form from the VRG Catalog
or in file form at the VRG's online sites on commercial services
and the Internet. The electronic version is called "Feeding Vegan
Kids" and should be available from the site where this file was
obtained.

We have previously reviewed many products which would be
acceptable to children. These include cereals (Nov/Dec '94), lunch
box ideas (Sept/Oct '94), frozen desserts (May/June '94), and
cookies (Mar/Apr'94). There are many products which don't really
fit in any category and which are aimed at kids.

Lightlife makes Wonderdogs meatless hot dogs for children.
Fungle's Fun Foods makes frozen meals for kids. Franks n' Beans
dinner is vegan, Spaghetti & Veggieballs contains honey, and
Veggie & Bean Burritos have soy cheese. Another fun product is
Gabriele's Pasta with Vegetables for Kids. This pasta is shaped
like bears or dinosaurs and comes in different colors. The colors
are derived from vegetable powders and the pasta is made from
organic flour.

This is just a sampling of products which are popular with
kids. Drop us a note and let us know what your children's favorite
foods are. It's a great time to be a vegetarian child!

What is wild rice? Is it rice that stands up on end and
dances away from the more tame and sedate rice on your
plate....jumps off your fork when you try to eat it....scampers off
to join the legendary wild rice packs who shun man's taming and
domestication, to live lives of self-determination, "wild and
free"?

No evidence has been found to refute such possibilities! What
we have found, however, is that what is referred to as "wild rice"
is an imposter. It is not a rice at all, but the seed of the wild
grass (Zizania aquatica), belonging to an entirely different botanical
family than rice and other grains. This wild grass grows in shallow,
mud-bottom rivers and lakes in the northern United States and Canada,
and most abundantly in the Upper Great Lakes Region. It requires the
northern climes because the soil must be stirred so that the seeds get
the oxygen and nutrients they need to sprout. The spring thaw and
melting of ice and snow creates this stirring process.

A HARVEST TRIP THROUGH WILD RICE COUNTRY

Native Americans of the Upper Great Lakes Region have harvested
and processed wild rice for cooking for many, many moons. Let's imagine
ourselves at a shallow lake in northern Minnesota. It is late summer.
Two of us go out in a canoe. One stands in the back with a long pole,
like those used in river rafting, to dig into the bottom and push the
craft through the shallow water, mud, and grass stalks. The other
person sits in the middle of the canoe with two long wooden sticks (called
"knockers"), bends the grass stalks over the canoe and knocks the grain
off the stalks. When the canoe is full or the day is done, we steer the
canoe toward land, where we put our grain into bags.

Next, we pour the grain into a large metal kettle for "parching":
dry-heating over a wood fire, until it dries enough to separate the husks
from the seeds. To keep the grain from burning, we stir it with a long
wooden paddle. After parching, we pour the contents into wooden buckets
and "jig" or dance on the grain (to our favorite rap song, Native American
chant or Irish jig). The purpose of "jigging" is completely to grind away
the husks from the seeds. We must use moccasins because hard-soled shoes
will break the seeds.

Our contents are then poured into tray-like baskets for "winnowing."
Winnowing involves tossing seeds and chaff (ground up husks) into the
air, letting the wind blow the lighter chaff away, while the heavier
seeds, one hopes, fall back into the basket. After winnowing, the seeds
are ready for washing and cooking.

BEGINNING SEEDS OF OUR RICEFUL KNOWLEDGE

Webster indicates that we have written references to "water rice"
and "water oats," as wild rice was also referenced, as early as the 1750's.
The Oxford Dictionary gives this defining reference for the year 1814:
"The seeds... are a good substitute for rice, and for this reason it is
called wild rice in America." Wild rice has always been a staple in
the diet of the region's Native Americans. However, it was not until after
World War II that the Upper Great Lakes Region began to market "naturally
grown" wild rice regionally and nationally. In the 1960's, scientists at
the University of Minnesota developed a new strain of wild rice which did
not break easily when picked by machine. Today, most of our wild rice
production comes from these commercial "rice paddies," as they are called
in Minnesota, California, and Canada.

THE TAMING OF THE WILD RICE -- FROM PACKAGE TO PLATE

Although wild rice is becoming increasingly popular, it is still
more expensive than regular rice and other grains. In larger metropolitan
areas, commercial wild rice is available for around $2 to $3 per pound.
Naturally grown, hand picked wild rice, however, may cost a little more.
In smaller communities, wild rice may be available only at specialty grocery
stores, or you may have to order it through the mail.

For the meatless-meal connoisseur, the nutty flavor and chewy texture
of wild rice makes it worth the extra effort and price. Its hardiness
allows it to be the center of focus at any meal. (We are told it may even
satisfy those who feel meat is necessary at every meal.) Wild rice can be
tossed into a green salad, stuffed into a pita with vegetables, thrown into
your favorite soup, or mixed with other grains. The creative cook can
replace wild rice for ground meat in many recipes. (That was what sparked
the idea for our cabbage rolls and pizza.)

Nutritionally, wild rice is similar to brown rice. Both are great,
low-fat sources of carbohydrate, fiber, and B vitamins. Wild rice,
however, is slightly higher in protein than brown rice and is an excellent
source of vitamin E. Interestingly, one cup of cooked wild rice provides
approximately half the recommended dietary allowance of this antioxidant
vitamin.

The preparation of wild rice is similar to that of other rice. Wild
rice, however, should be rinsed before cooking. Add 1 cup wild rice to
4 cups water or vegetable broth (1 part rice to 4 parts liquid). Bring to
a boil, reduce heat, cover and boil gently for 30 minutes. Turn off heat
and let stand 15-30 minutes until the wild rice reaches desired texture --
a shorter time produces a chewier rice, while a longer time gives a softer
rice. Drain, and if desired, save liquid for other use. One cup of dry
rice yields 3 to 4 cups cooked. Cooked wild rice also freezes well.
For quick meal preparation, we recommend preparing a large batch of
wild rice and freezing recipe-sized portions.

Here are a few of our "wilder" recipes.

WILD RICE, MUSHROOM AND PEPPER PIZZA
(Makes 8 slices)

The cheese makes a more traditional pizza but it is
delicious with wild rice and vegetables alone.

In a large bowl combine wild rice, grapes, and water chestnuts. In a
separate bowl, beat tofu or yogurt with a fork until smooth. (If
the tofu does not beat to the consistency of mayonnaise, add a few
drops of water.) Add mayonnaise and dill weed, and stir well.
Pour over wild rice mixture and mix thoroughly. Chill for
several hours. Toss in almonds before serving.

Combine the first five ingredients; chill for several hours to
develop flavors.

Preheat oven to 375 degrees. Cut the stem from the cabbage
deep enough to start a separation of the very outer leaves from the
core. Dip the head in boiling water. This will loosen several
leaves. Dip again and continue to remove the loosened leaves. (1
head of cabbage should yield 10 leaves of usable size.) Blanch
the leaves 2 minutes in the boiling water. Drain and plunge into
cold water. Arrange 10 cabbage leaves on damp towel.

Fill with approximately 1/2 cup of the wild rice mixture per leaf.
Fold in outer right and left edges and roll. Place in large baking dish.
Dip fingers into oil and lightly coat the top of each cabbage
roll. Cover the rolls with tomato juice. Bake covered at 375
degrees for about 50 minutes. Serve each roll with a spoonful of
the baked tomato juice and a dab of soy "sour cream" or yogurt.
Delicious served with brown rice and green salad.

Combine dry ingredients in a large bowl and make a well in the
center of the mixture. In a separate bowl, combine the remaining
ingredients and beat until smooth; quickly pour into the well and
combine with a few quick strokes. Meanwhile, heat a non-stick griddle
over medium heat; spray with vegetable cooking spray. Pour batter from
the tip of a large spoon onto hot griddle. Cook 2-3 minutes until
top bubbles and becomes dry. Turn and cook until the second side
is done. Serve warm with fresh berries or apple sauce and soy
"sour cream" or yogurt.

VRG Nutrition Advisor Suzanne Havala, M.S., R.D., was invited to speak in
Phoenix at an event sponsored by CAARE, Concerned Arizonans for Animal
Rights and Ethics. Her lunchtime presentation was one segment of the day-
long event, which included additional presentations on diet and health,
animal issues, and cooking demonstrations.

Suzanne also visited Toronto, Ontario, as a guest of the Toronto
Vegetarian Association (TVA). One day was spent with TVA members, touring
the city, sampling Toronto's excellent vegetarian cuisine at area
restaurants, visiting the TVA office, and walking along the city's beautiful
Harbourfront Centre, which is the site of TVA's extraordinary annual Food
Fair. (For anyone who is interested, the TVA hosts a vegetarian Food Fair
annually. Last year's Food Fair drew approximately 10,000 people, who
enjoyed exhibits, vegetarian food samples, an international vegetarian cafe,
cooking demonstrations by vegetarian chefs from Toronto restaurants,
educational talks and videos, children's activities, and more. Call the
TVA at (416) 533-3897 for information about the Food Fair).

While in Canada, Suzanne participated in an informal exchange and
presentation on lowfat, vegetarian nutrition at a "Lunch and Learn" session
for about twenty employees of the Bank of Montreal's Institute for Learning.
The Institute for Learning is a continuing education center, with
facilities for the enrichment of mind and body.

That same evening, Suzanne appeared at the Ontario Institute for
Studies in Education (OISE) to present a talk on "Eating Against the Clock:
Vegetarian Diets and Aging" to a group of 120 vegetarians and nonvegetarians.

SCHOOL MEALS UPDATE

If you thought that school lunch reform was going to happen quickly,
guess again. Congress has now required USDA to offer schools the option
of using a food component system that has been modified to conform to the
US Dietary Guidelines, in addition to the nutrient-based meal planning
system which USDA had already proposed.

At this time, USDA is still reviewing the comments that it received
regarding its original proposed school meals regulations. (Comments were
collected during last summer's 90-day public comment period.) Once the
review process is finished, USDA will have to incorporate new changes
addressing a modified food component system, and then ask for comments
all over again.

The Vegetarian Resource Group has contact people around the country
who are in touch with the schools that are participating in USDA's pilot
project for use of a nutrient-based meal planning system. It appears
that at this time few changes, if any, have been made in these schools.
Most of these schools report that they are waiting for nutrient database
information from USDA with which to analyze their menus, and they are also
waiting until USDA's school meals regulations have been approved before
making changes in their menus. Some schools have made a few changes --
offering more lowfat choices and some vegetarian options, for instance --
but most seem to be taking a "wait and see" position right now.

One of only seven countries in the world that produces a surplus
of food, Turkey is a culinary haven for vegetarian travelers. In
summer, on the hot, dusty streets of Istanbul, vendors offer refreshment
every few yards. It could be a tray full of cherries or alabaster chilled
almonds. Better yet, you may come upon a cart packed thick with figs and
dates. When you approach a table covered in ice and green shavings, the
seller will peel a whole, chilled cucumber in a few quick flashes of his
knife, quarter it, salt it, and present it to you like a blossoming flower,
an adult popsicle. In Istanbul, a tourist could spend the day eating
continuously without ever sitting down, but this would mean missing out
on the culinary charms of the lokanta, the casual, inexpensive restaurants
found throughout the country.

Turkish meals are divided in two -- the meze, or appetizers, and the
main dish. Forget the latter. Main dishes are almost always fish or meat.
One look in the refrigerated display case will prove that the meze are more
than enough for a full meal. Turks do not find making a meal of appetizers
at all peculiar. They often dine this way themselves. As a general rule,
cold dishes are vegetarian and hot are not. Stuffed vine leaves, for
example, are always meatless when served cold but contain lamb when hot.

A supply of good Turkish bread is a necessary companion to most of
the dishes, especially Patlican salatasl, a puree of smoky-tasting grilled
eggplant. By now, if you choose, the diner has had a large, cold beer, and
is ready to throw caution to the wind and order everything at once: tender,
marinated white beans known as Fasulye Piyazl; vine leaves stuffed with rice,
tomato, and pine nuts (sarma);
delicious olives, tomato and cucumber salad; and potato fritters. Dishes
that at first seemed small and tantalizing take on an ominous quality when
there are too many to fit on the table. The olive oil that flavors almost
everything Turkish can become oppressive. When this happens, a traveler
must lecture his eyes on the size of his stomach and take a long walk by
the ocean before going to bed. Fool that he is, he has left no room for
baklava, an almost magical dessert served in the shape of an unequal
triangle. Its many layers of phylo dough and nuts go perfectly with
Turkish coffee.

One appetizer to be vigorously ignored is sometimes called "Russian
salad," sometimes "American salad." The first name might conjure an exotic
arrangement involving beets, the second all the comforts of home, but the
reality is neither. There is a reason the two countries try to blame each
other for it, as they do nuclear waste. It is nothing more than canned
peas and carrots drowned in aging mayonnaise.

A delicious and even less expensive way to dine is in a pideci, or
pizzeria. Turkish pizza (pide) is folded like a calzone, but is not as
heavy. The same tasty dough used for flat bread is sprinkled with fresh
ingredients, baked in a wood-fired oven and served immediately, piping hot.
A pideci is more informal than a lokanta, and usually does not serve
alcohol.

Although Turkey is a Moslem country, a good deal of delicious red
table wine (doluca) gets made and drunk there. Many Turks will enjoy some
rakl -- an anise-flavored drink like Pastis or Ouzo -- particularly after
dinner, during their many games of backgammon. Good beer is everywhere.
In Turkey, eating and tea-drinking are the main social activities, and
spice is king.

Turkey has more Greek ruins than Greece itself, as well as stunning
geography, sumptuous palaces, and deserted beaches. The favorable exchange
rate makes traveling half the price of a trip most places in Europe.
For the vegetarian, a gourmet tour is cheaper and easier than just about
anywhere else.

Chop onions in eighths and saute them in the oil in a large
soup pot for 5-10 minutes. Add the water and the lentils. Bring
to a boil, then cover and simmer until the onions have almost
dissolved, approximately 25 minutes.

Either puree soup in a blender or mash as much as will go through
a sieve with a wooden spoon, and save. Discard whatever is left in the
sieve. Return mixture to pot and boil for five minutes, adding water
if the soup is too thick. Remove from heat. Add the lemon
juice and season to taste. Serve immediately.

In a large pot, saute onions in oil until soft. Add the
tomatoes. Add the potatoes and enough water (or broth) to
cover. Bring to a boil. Add the cauliflower. Halve the
zucchini lengthwise and chop into inch-long pieces. Do the same
with the eggplant. Add these when the potatoes are almost tender.

Simmer until the eggplant is done but still firm. Add curry
powder and salt and pepper to taste. Serve over rice.

Total Calories Per Serving: 198
Fat: 3 grams

PATLICAN SALATASL -- COLD EGGPLANT SALAD
(Serves 4)

This is a wonderful appetizer with a smooth texture and a
subtle flavor.

If you can't find Japanese eggplants, buy one large or two small
ordinary eggplants. Make sure they are long and thin rather than
short and round.

Roast eggplants on an open flame until the skin turns brownish
black and the eggplant is soft, or barbecue. (If using the large
ordinary eggplant, and they are not tender enough, slice in half,
coat with olive oil and broil 5-10 minutes.) Let them cool. Split
and scoop out the insides into a bowl.

Put in a food processor with the onion and puree. Chop
the parsley and the tomatoes fine. Combine all the ingredients in
a bowl and mix. Serve cold with bread.

Preheat oven to 350 degrees. Saute the onion in the oil, add
the pine nuts and saute until they turn golden brown. Add the
tomatoes. Add rice and stock. Cook covered on a low heat until the
rice is almost done (about 15 minutes). Add the dill, mint, and
the currants.

Halve the zucchini and steam them until slightly tender, no
more than 5 minutes. Scoop out the middles, chop, and add to the
rice mixture. Add salt and pepper to taste. Fill the zucchini with
the rice mixture and place in a casserole dish. Pour a half cup
water in the dish, cover, and bake for 15 minutes at 350 degrees.

Soak chickpeas overnight. Cook until tender -- about an
hour. Wash the bulgur.

Saute the tomato in the oil; then add the potatoes. Add the
chickpeas and the liquid. Once it comes to a boil, add the
bulgur and the green peppers. Cover and simmer for about 15
minutes on a low heat.

It helps to put a clean, damp dishcloth between the lid and the
pan while it's cooking. Turn off heat and let stand for 15 minutes
before serving.

Total Calories Per Serving: 459
Fat: 6 grams

ASURE
(Serves 10)

This dessert is made at the same time each year to commemorate
a number of important events in Islam. The dish supposedly
originated on the day that the great flood subsided and Noah
and his family were able to go on land again. They collected
all the food they had left -- mostly dried fruits and nuts --
and cooked it in one big pot. Tradition dictates that the dish
be shared with at least seven poor neighbors.

In separate bowls, soak the wheat berries, nuts, and chickpeas for
at least eight hours.

Rub the chickpeas to loosen as many skins as possible and discard
the skins and the water. Cook chickpeas in fresh water until
tender. Drain the wheat and cook covered in about eight cups
fresh water until tender.

Meanwhile, soak the dried fruit in a little warm water for
about 15 minutes, drain and chop. Drain the nuts, rubbing them to
remove the hazelnut skins, and chop. Once the wheat berries are
cooked, drain off any excess water and reserve. Puree in a
food processor.

Combine the wheat berries, fruits, nuts, raisins, sweetener, and
the liquid in a large soup pot and simmer uncovered, stirring
frequently, for 15 minutes or until mixture becomes more
gooey than soupy. Add water if necessary during cooking. Mix in
the optional rose water and sprinkle with cinnamon when done.
Serve hot or cold.

Many Vegetarian Journal readers may be familiar with the Lean
and Luscious series Bobbie Hinman co-authored. Bobbie's
newest book, The Meatless Gourmet -- Favorite Recipes
From Around the World, once again shows cooks that vegetarian
cuisine can be both creative and lowfat.

This book is broken down into different regions of the
world including Mexico, the Caribbean, Italy, the Middle
East, Eastern Europe, India, and the Orient. For example, under
Flavors of Mexico you can enjoy an Orange-Jicama Salad and a
Tamale Corn and Bean Casserole. Flavors of the Caribbean offers
Creamy Sweet Potato Soup and a Mango Custard. And finally, the Oriental
region brings Lentil Wontons and Grilled Eggplant with Sesame-Soy Marinade.

A nutritional breakdown is included for each recipe.
Although many of the recipes in this book are not vegan, with
over 350 recipes to choose from, you will easily find many
delicious vegan meals to make from this collection.

The Meatless Gourmet (ISBN 1-55958-559-5) is published by Prima
Publishing. This 488-page paperback book with a spiral binding
can be purchased from The Vegetarian Resource Group for $18
(including postage) by sending a check to VRG, PO Box 1463, Baltimore,
MD 21203; or by calling (410) 366-VEGE.

Our health professionals, activists, and educators
work with businesses and individuals to bring about
healthy changes in your school, workplace, and community.
Registered dietitians and physicians aid in the
development of nutrition-related publications and answer
member and media questions about vegetarian diets.
The Vegetarian Resource Group is a non-profit
organization. Financial support comes primarily from
memberships, contributions, and book sales.

The contents of this article, as with all The Vegetarian
Resource Group publications, is not intended to provide
personal medical advice. Medical advice should be obtained
from a qualified health professional.

For questions or comments on this article, please contact
Bobbi Pasternak at bobbi@vrg.org. This article may be
reproduced for non-commercial use intact and with credit
given to The Vegetarian Resource Group.

The contents of this web site, as with
all The Vegetarian Resource Group publications, is not
intended to provide personal medical advice. Medical
advice should be obtained from a qualified health
professional.

Any pages on this site may be
reproduced for non-commercial use if left intact
and with credit given to The Vegetarian Resource Group.